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Lemon Raspberry Mini Muffins Recipe

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This recipe for Lemon Raspberry Mini Muffins, by , is from The Simpson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Simpson
Added: Sunday, July 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C quick-cooking oats
1 C all-purpose flour (I use whole wheat)
1/2 C sugar
1 T baking powder
1/4 tsp. salt
1 extra-large egg
1 C milk
2 T canola oil
1 tsp. grated lemon peel
1 tsp. vanilla extract
1 C fresh or thawed frozen raspberries

Directions:
Directions:
Preheat oven to 400. Line two mini muffins pans with cupcake papers. In a large bowl, combine oats, flour, sugar, baking powder, and salt. Stir together until well blended. In another bowl, beat egg slightly with a fork. Stir in milk, oil, lemon peel, and vanilla. Add to flour mixture. Stir just until dry ingredients are moistened. Gently fold in berries. Fill cups 2/3 to the top. Bake 10-12 minutes, until lightly golden. Remove from pans; cool on a wire rack.

Number Of Servings:
Number Of Servings:
24

 

 

 

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